It's hard to make a recommendation without knowing your "style" for lack of a better word. And you may not have enough knife experience to know what your style is yet. Take the petty for instance; to many people it's the go-to blade that's great for everything that doesn't require a large knife. But to many people it's a useless knife that doesn't do anything well. It's not ideal for paring and too small for dicing, etc. Jacque Pepin can pretty much pick up any knife and perform any task with it. Where will you fall in there?
I find that I use a gyuto for most things. A sujihiki/slicing knife is a very handy pattern for me, too. Great for slicing meat, fish & cheese. A serrated bread knife can be extremely useful, too, and not just for bread- think bagles, cakes, and also cooked meats at times.
For me a 6" petty is the perfect small knife. Very handy for veggies, fruit, cheeses and things like sandwhiches. But it all depends on your style.
If we're not supposed to eat animals, then how come they're made out of meat?